garlicky butter prawns
“Toss another shrimp on the barbie, will ya love?”
It’s the Australian catch-cry advertised since a time before I even came to be.
It was a rather confusing catch-cry, though, to my younger Malaysian-Chinese self as “shrimp” always meant the tiny dried prawn-like bits (often no bigger than a thumbnail) used by my mother to make soup and to be fried with leek. Prawns, on the other hand, were the bright orange creatures with black eyes that stared at you while your stubby five year old fingers wrestled with their tomato-sauce-laden shells.
I wondered, from time to time, how it was that Mr Hogan managed to cook those tiny shrimp on a barbecue. Wouldn’t they fall into the coals through the grill? They were so small – surely they would burn to a crisp?
Until one day, it was all explained to me and I felt that little bit more foolish.
Australia Day is coming up on 26 January 2012, and this one – more so than any other – looks like it will be a special one.
There will be the usual flags, beers and (potentially brain numbing) games of cricket. There will be walks in the (hopefully) blistering sunshine.
And there will be a ceremony in the council chambers, not far from where I live.
The place my mother did work experience as part of her TAFE course.
The place my sister and I get collected from after catching a bus home late at night.
The place where I wave to my very favourite bus-buddy from the kerb as he continues his journey home.
I’ll be sitting in the audience at this ceremony – a big deal for some, less for others – as one of my nearest and dearest officially becomes a part of this country that I grew up in. One that has worked its roots into my Chinese-looking self.
I’m told there will be a native tree handed out at the end and, perhaps, if we are lucky, thick squares of lamington. Perhaps a scone or pie if we are even luckier.
I know that there will be friends, excited at the prospect of a long-term resident finally making the switch, ready to head down to the pub for a beer.
And so! For the occasion, a platter full of butter drenched prawns. Garlicky, herby and fresh!
And buttery.
We made these for our Christmas Eve dinner – threw them on the flat plate of our barbecue once we realised our oven was gone along with the rest of our blacked out house just an hour before dinner was due to be served. The butter melted all over the shop but oh(!) the shells toasted nicely into a lovely burnt caramelised mess.
I made them again for our Chinese New Year’s Eve dinner this Sunday past – this time under the grill in the oven where the butter pooled invitingly in the bottom of the pan and the shells crisped up under the scorching heat. Tip the butter over the top just before serving and make sure there’s plenty of bread on hand. You won’t want to miss a single drop of it.
garlicky butter prawns
you will need:
600g raw (green) prawns
100g butter
3 tbsp chopped parsley
1tbsp chopped dill
zest of one lemon
1/2 tsp cracked black pepper
1/4 tsp salt
pinch of smoky paprika
6 cloves garlic
how to do it:
1. Grab each prawn and lay it down so that it is on its back. trim its whiskers and legs. Make an incision down its belly from the base of its head to about 1cm from the end of its tail all the way through to the shell. Using the tip of your knife, locate the intestinal tract and remove it. Repeat with the remaining prawns.
2. Mince the garlic finely. Mix it and all of the remaining ingredients in with the butter. You could use a food processor for this or just mush it with your hands until the seasoning is evenly spread throughout the butter.
3. Using a butter knife or teaspoon, squish the butter into the cavity you have cut in each prawn, making sure there is butter the whole way down the prawn. Set the prawn onto a foil lined baking tray, belly up.
4. Turn your oven to the grill setting and heat to a sizzling 250C (or as high as it will go). Pop the prawns in for about 15 minutes, watching carefully the whole time. When the prawn tails curl up and the shells are a gleaming, roasted red, your prawns will be deliciously done!
12 bites more on “garlicky butter prawns”
Australia Day celebrations are always a favourite of mine, and many times I’ve been at celebrations for friends who become Australian citizens. It’s always a great day!
These shrimp look amazing and I can only imagine the taste. Thank you for the recipe, I might have to give it a try this Australia Day!
ALways love a good shrimp on the barbie
Haha Even though we call them prawns here! Nothing goes better with prawns other than lots of garlic and garlic, and chilli! Yum!
Oh yes, the good old “shrimp on the barbie” line. I actually remember cringing way back when Paul Hogan first said it decades ago. I guess if he said “prawns” the poor yanks would collectively cock their heads and say “huh?”
Prawns and garlic, a match made in heaven! Love this recipe. Happy Straya Day!
Congrats to the upcoming Aussie. These “shrimp” would be a great way to celebrate their newfound citizenship.
Or the pub. That’d work too
Mmmm…I can smell (and almost taste) the garlicky, buttery aromas now!
You shouldn’t feel foolish…no one here in Australia actually calls them ‘shrimp’, we all call them ‘prawns’ too. Lovely recipe!
Oh yay! Congrats to your nearest and dearest. I’m sure the day will be special – for me it markes my anniversary of moving to Australia (13 years this year). And I might just cook some “shrimps on the barbie” – we all love garlic here!
I LOVE these! So simple and I swear I could probably eat at least half if what is in that photo! Thanks so much for the inspiration!
-Joanne
OMG, I’m heading down to pick up some prawns for tomorrows dinner – this is fabulous!
Garlic and prawns are one of those perfect ingredient combinations, and your dish looks spectacular
I would peel them first though, I never got used to eating prawns with the shells on – a big wuss I know!
Oh wow, these are one of my favourite dishes! Yum!
They look so delicious, but what are shrimp? I hate Paul Hogan for “throw another shrimp on the barbie”. Instead he should of be educating the Yanks that we call them prawns. Nothing shrimpy about our seafood